Tojiro Fujitora DP 2-Layer Honesuki Knife - 150mm Stainless Steel Handle

Experience precision and durability with the Tojiro Fujitora DP 2-Layer Honesuki Knife, a perfect tool for your kitchen. Designed with a VG-10 steel core and layered with softer stainless steel, this knife offers a sharp edge that stays reliable through extensive use. Its single-edged blade is ideal for intricate tasks such as boning and filleting poultry, making meal preparation more efficient and enjoyable.

The hygienic 18-8 stainless steel handle ensures a comfortable and secure grip, enhancing safety during use. This knife is dishwasher safe, allowing for easy cleaning and maintenance. Crafted by Tojiro, a renowned Japanese manufacturer with over 65 years of expertise, this kitchen knife combines traditional craftsmanship with modern technology to deliver exceptional quality.

• Product Material: VG-10 Steel Core with Stainless Steel Cladding and Stainless Steel Handle

• Manufacturer: Tojiro

• Single-edged blade with VG-10 steel core for superior sharpness and edge retention
• Clad with softer stainless steel for enhanced durability and ease of sharpening
• Hygienic 18-8 stainless steel handle provides a secure and comfortable grip
• Dishwasher safe handle for convenient cleaning
• Ideal for boning and filleting poultry due to its sharp and precise blade

Use the Tojiro Fujitora DP 2-Layer Honesuki Knife for precise boning and filleting tasks, especially with poultry. Hold the knife firmly by the stainless steel handle and use gentle, controlled cuts to avoid damaging the meat. After use, rinse the blade with warm water and mild detergent, then dry thoroughly. Avoid cutting on hard surfaces to maintain the blade's sharpness. Always handle with care to prevent injury due to the sharp blade.

Hand wash the knife with warm water and mild detergent to preserve the sharpness and integrity of the blade. Although the handle is dishwasher safe, it is recommended to avoid dishwasher cleaning for the blade to prevent damage. Dry the knife immediately after washing to prevent rust or corrosion. Store the knife in a knife block or protective sheath to keep the edge sharp and avoid accidents. Avoid using abrasive cleaners or steel wool on the blade.